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Mini burgers and zucchini salad

Mini grass fed burgers with shredded zucchini toped with tomatoes and a lemon, garlicky olive oil dressing. Paleo and low-carb/Keto.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: American
Keyword: ground beef, paleo dinner, zucchini, zucchini noodles
Servings: 4
Calories: 518kcal
Author: Adriana Harlan -


  • 1 lb. grass fed ground beef
  • 1/2 cup onions chopped
  • 3 cloves garlic finally chopped
  • parsley chopped to taste
  • 1/2 teaspoon taco seasoning
  • 1/2 teaspoon mexican seasoning
  • 1 teaspoon dried oregano
  • salt to taste
  • 1 zucchini
  • 1 tomato


  • 1/2 lemon
  • 1/2 cup olive oil
  • 1 garlic clove
  • 1 teaspoon red pepper flakes


  • Combine the ground beef, onions, 2 chopped garlic cloves, parsley, oregano, taco and Mexican seasoning (I used this brand) and salt in a bowl and mix all ingredients well. Fry in pan (I use cats iron) with olive oil.
  • shred the zucchini and sprinkle with tomatoes.
  • For the dressing combine about the of olive oil with the juice from 1/2 a lemon, 1 clove of finely chopped garlic and red paper flakes and mix well.


Calories: 518kcal | Carbohydrates: 6g | Protein: 22g | Fat: 45g | Saturated Fat: 10g | Potassium: 592mg | Fiber: 1g | Sugar: 3g